Duke's Award Winning Clam Chowder
Courtesy of Bill Ranniger, Duke's Chowder House executive chef
(Makes about 314 gallon; invite people over)
Duke's Chowder House Chowder Recipe award winningIngredients:
2 cups organic baby red potatoes, small to medium dice
4 strips bacon (nitrite free), medium dice
1/2 cup butter
2 cups diced celery
2 cups diced onion
1 tablespoon fresh garlic, chopped
3/4 cup flour
1 1/2 cups clam juice
2 tablespoons clam base (suggested product: Custom Culinary Gold Label Clam base, available at amazon.com)
1/2 teaspoon fresh basil, small dice
1 teaspoon fresh thyme, stems removed, small dice
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
2 tablespoons fresh parsley, small dice
I tablespoon fresh dill, stems removed, small dice
l 1/2 cups milk
2 1/2 cups heavy cream, unsweetened
1 pound IQF (individually quick frozen) surf clams (suggested product: Sea Watch brand, available at amazon.com)
Blanch potatoes in boiling water until lender. Cool and reserve.
Cook bacon in a large, heavy-bottomed saucepan until it begins to crisp. Add butter, onions, garlic and celery. Saute until tender. Add flour, lower heat and cook for 7 minutes at 165 degrees to make a
roux. Mix and dissolve clam base with clam juice in a separate bowl.
Add clam mixture to the original pot. Add dairy products and herbs. Heat until almost boiling (185 degrees), blending with a wire whip. Add blanched potatoes and clams. Simmer for two to three minutes. Cool quickly or serve immediately.

Duke's Chowder House Award Winning Clam Chowder